A gluten free and vegetarian take on sloppy joes served in arepas.
- 14 Ounces Extra Firm Tofu (prepared according to linked recipe above)
- 1 Carrot (diced)
- 1/4 Head Cauliflower (diced)
- 1/2 Onion (diced)
- 1 Small Bell Pepper (diced)
- 2 Cloves Garlic
- 1 Tablespoons Curry Powder or Taco Spice
- 28 ounces Canned Tomato
- Harina PAN
- For: 6 Arepas
- Preparation: 15 min
- Cooking: 30 min
- Ready in: 24 h 45 min
- Then chop some carrot, cauliflower, onion, and bell pepper. About a cup and a half of each. Start browning the tofu like you would ground beef with a little more oil than you think you need. Stir often and cook about 5 minutes. Add the carrot, cauliflower, onion, and pepper and stir well. Add a little more oil and of course salt and pepper and keep stirring. You are going to need to be almost constantly scraping the bottom of the pan to keep it from burning. Keep going, adding oil if needed, until the veggies begin to brown and they have pretty much quartered in size. Toss in some garlic and seasonings ( I used a homemade curry powder, but a more Mexican approach would be awesome too) and stir. Cook 1 minute before adding a can of crushed tomatoes. Simmer about 10 minutes, just to tighten everything up a bit. Meanwhile, make your arepas to the package instructions. It's just harina PAN mixed with some water and seared on a dry grill. Split the arepas and load it with filling! So good!
I wouldn’t call this the healthiest thing that I ate in the past few months, but it was still pretty good for me and followed the main 3 rules of my diet, to eat much much less wheat, meat, and dairy. The best thing about it though, was it satisfied one of my biggest and most constant cravings- ground beef smothered in a hearty sauce. Honestly, I don’t understand why I always crave that. Even when I am eating meat all the time. Even when I had bolognaise for lunch, I still want tacos for dinner. And chili as a late night snack!
I followed Marc’s method for turning the tofu into a nice ground beef texture. I have tried to make “ground beef” out of tofu in the past and it came out good, but this method definitely stepped it up a notch.